Chilli Oil Stove-Top Lasagna

Ingredients

• 2 tbsp olive oil
• 0.5 onion (chopped)
• 2 cloves garlic (chopped)
• 1 spoonful chili oil (plus more for garnish; the source does not specify the spoon size)
• 0.5 tsp chili flakes
• 0.5 tsp oregano
• 1 carrot (diced)
• 200 g tomato purée
• salt (to taste)
• black pepper (to taste)
• 0.5 cup water
• 0.5 cup coconut milk
• 8 lasagna sheets (Use 8 to 10 sheets; break each sheet in half)
• 1 cup grated mozzarella cheese
• green onion (chopped, for garnish)
• chili oil (for garnish)

Steps

1. 1

   Heat the olive oil in a pan over medium heat. Add the chopped onion and sauté for about 1 minute.

2. 2

   Add the chopped garlic, chili flakes, oregano, and a spoonful of chili oil. Stir well and cook briefly until the aromatics are fragrant.

3. 3

   Add the diced carrot and cook for about 2 to 3 minutes.

4. 4

   Add the tomato purée, season with salt, and cover the pan. Cook the tomatoes for 4 to 5 minutes.

5. 5

   Pour in the water first, then add the coconut milk. Season with salt and pepper and mix everything together.

6. 6

   Break the lasagna sheets in half and place them in the sauce, distributing them as evenly as possible.

7. 7

   Cover the pan and cook for about 8 to 10 minutes, or until the lasagna sheets are cooked through.

8. 8

   Top the lasagna with the grated mozzarella. Cover and let it steam until the cheese melts.

9. 9

   Garnish with chopped green onion and a generous drizzle of chili oil. Serve hot.

Notes

The source does not specify the amount of chili oil for the garnish or the spoon size for the chili oil added during cooking. The transcript specifies covering the tomato sauce for 4–5 minutes and covering the lasagna while it finishes cooking.

Nutrition per serving

• main
• Italian-inspired
• stovetop
• one-pan
• spicy
• vegetarian